Almond Flour Chocolate Chip Cookies

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2 cups blanched super fine almond flour ((not almond meal))

½ teaspoon baking soda

½ teaspoon sea salt

6 Tablespoons coconut oil (melted)

⅓ cup pure maple syrup (or honey)

1 teaspoon vanilla extract

⅓ cup dark chocolate chips (or chopped dark chocolate)

Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
In a medium mixing bowl add the almond flour, sea salt and baking soda and stir to combine.
In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
Gradually add the dry ingredients to the wet ingredients and stir to combine.
Gently fold in the chocolate chips.
Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate chips, if desired.
Bake for 13-15 minutes or until cookies are golden around the edges.
Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely. Definitely let them cool for the full 15 minutes or they will likely break.
Store in an airtight container at room temp for up to 3-4 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to 2 months.